Over the centuries the taggiasca olive grafts came also in other parts of Italy but the major crops have always been along the western side of Liguria, between Imperia and Savona, where they extend from the coast to up to an altitude of 700 meters. The winning combination of soil, water and climate of this region makes the taggiasca olive a unique product in the world, imitated but never equaled. No coincidence that in 1997 it set up the protected designation of origin, linked to an extra virgin olive oil, precisely called “Riviera Ligure Dop“. The olive taggiasca variety is a vigorous tree, twisted, tilted grows, each piece is unique and as such also has an ornamental use as garden tree. The ripe fruit has purplish black color and a slightly elongated cylindrical shape, it does not reach large sizes but it is sweet and tasty, which is why the taggiasca olive is one of the best table olives on the market, as well as being one of the most famous for the production of extra virgin oil.
What distinguishes Taggiasca olive (and olive oil made from them) from the other is the chemical, organoleptic and taste refinement. From these drupes, if not mixed with other varieties, it is produced the typical fruity Italian oil. A precious oil with low acidity and a sweet and unique flavor, different depending on the manufacturer and its collection and processing methods.
Some oils are produced from only from the pulp, the most valuable part of the olive, and all are kept cool and protected from light, for maintaining unaltered its organoleptic properties. With its triumph of flavors and fragrances it is certainly to be considered among the boast of local products.